Hey r/recipes! I made seaweed salad for the first time today. It was... alright. Sesame oil, cucumbers, tamari, ginger, sesame seeds to garnish, and pacific wakame and arame seaweed rehydrated. The wakame was recommended by different recipes I read online but seemed to be better suited for miso soup than a crisp seaweed salad. The arame was pretty good but the texture was off. I'm looking for the type of seaweed found in seaweed salads I've had at Japanese restaurants. It's stringy, a little rubbery, bright green (the arame was black), and has that nice crisp texture. What am I getting wrong here?
Thanks guys!
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